Introduction
Lasagna is widely considered the ultimate comfort food. But let’s be honest: boiling noodles, making a bechamel, layering ingredients, and baking for an hour is a weekend project, not a weeknight solution.
One Pot Lasagna Soup is the brilliant deconstruction of the Italian classic. It delivers every flavor note you crave—sweet tomatoes, fennel-spiced sausage, tender pasta, and melting cheese—in a fraction of the time.
The genius of this recipe lies in the Cheese “Dumpling” Topping. Instead of stirring the cheese into the broth (which turns the soup pink and grainy), we mix ricotta, mozzarella, and parmesan into a cold mixture that is scooped onto the hot soup right before serving. It mimics the distinct layers of a baked lasagna, giving you a perfect cheese-to-sauce ratio in every spoon.
Ingredients List
We are building a rich tomato base that is sturdy enough to hold the pasta.
The Soup Base
- 1 lb Italian Sausage: Mild or Hot. Remove casings if using links.
- Why Sausage? Ground beef works, but sausage is already seasoned with fennel and anise, providing instant depth of flavor without needing a dozen spice jars.
- 1 Yellow Onion: Diced.
- 4 cloves Garlic: Minced.
- 2 tbsp Tomato Paste: To deepen the umami.
- 1 (28 oz) can Crushed Tomatoes: High quality (like San Marzano style).
- 4 cups Chicken Broth: Low sodium.
- 1 tsp Dried Oregano & 1 tsp Dried Basil.
The Noodles
- 8–10 Lasagna Noodles: Broken into 1-2 inch pieces.
- Type: Standard ruffles work best. No-boil noodles can be used, but they cook much faster, so watch them closely.
- Alternative: Campanelle or Mafalda (mini lasagna) shapes work great too.
The Cheesy “Dumpling” Topping
- 1 cup Ricotta Cheese.
- 1 cup Mozzarella: Shredded.
- ½ cup Parmesan: Grated.
- 2 tbsp Fresh Parsley: Chopped.
Sensory Note: The smell of browning sausage and simmering tomatoes is the olfactory definition of “home.” The texture is hearty—this is a stew, not a watery soup.
Timing
This recipe cooks in the time it takes to boil water for a regular lasagna.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Serves: 4–6 Bowls
Data Insight: Pasta starch is a thickening agent. By cooking the broken noodles directly in the broth (rather than boiling them separately), the starches release into the soup, naturally thickening the liquid into a silky sauce that coats the spoon.
Step-by-Step Instructions
Step 1: Brown the Base
- Heat a large Dutch oven or heavy soup pot over Medium-High heat.
- Add the Italian sausage and onion. Break the meat apart with a wooden spoon.
- Cook for 5–7 minutes until the meat is browned and onions are soft. Drain excess grease if necessary (leave a little for flavor).
- Stir in the garlic, tomato paste, oregano, and basil. Cook for 1 minute until the paste turns a dark rusty red.
Step 2: The Simmer
- Pour in the crushed tomatoes and chicken broth. Scrape the bottom of the pot to release any browned bits (fond).
- Bring the mixture to a rolling boil.
Step 3: Cook the Pasta
- Add the broken lasagna noodles.
- Reduce heat to Medium. Simmer for 10–12 minutes (or until noodles are tender).
- Crucial: Stir occasionally to prevent the flat noodles from sticking to the bottom of the pot or clumping together.
Step 4: The Cheese Mix (While Pasta Cooks)
- In a small bowl, mix the ricotta, shredded mozzarella, Parmesan, and parsley.
- Season with a pinch of salt and pepper. Set aside.
Step 5: Serve
- Ladle the hot soup into bowls.
- The Finish: Scoop a generous dollop of the cheese mixture right into the center of the bowl.
- The heat of the soup will melt the mozzarella and warm the ricotta, creating a gooey “lasagna center” effect.
Nutritional Information
Comfort food, but portion-controlled. Below is the estimated breakdown per bowl.
| Nutrient | Amount per Serving | % Daily Value* |
| Calories | 480 kcal | 24% |
| Total Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Carbohydrates | 35g | 12% |
| Protein | 28g | 56% |
Variations for the Recipe
- Creamy Version: Stir in ½ cup of Heavy Cream into the soup right before serving for a “Rosé” lasagna sauce.
- Veggie Loaded: Add diced zucchini or chopped spinach during the last 3 minutes of cooking.
- Gluten-Free: Use GF lasagna noodles. Note: GF pasta releases more starch, so you may need an extra ½ cup of broth.
- Turkey Lasagna: Swap pork sausage for Turkey Sausage to lower the fat content.
Serving Suggestions
- The Dipper: A slice of Garlic Bread or Focaccia is mandatory for soaking up the tomato broth.
- The Salad: Serve with a crisp Caesar Salad to cut through the richness of the cheese and meat.
Common Mistakes to Avoid
- Stirring Cheese into the Pot:
- The Issue: Dumping the cheese into the boiling soup.
- The Result: The cheese dissolves completely, the soup turns pink, and you lose the “cheesy layer” texture.
- The Fix: Always serve the cheese as a cold dollop on top.
- Overcooking Pasta:
- The Issue: Leaving the pot on the stove too long.
- The Result: Mushy noodles that disintegrate.
- The Fix: Turn off the heat as soon as the pasta is al dente. It will continue to cook in the residual heat.
- Noodle Clumps:
- The Issue: Lasagna sheets love to stick together.
- The Fix: Add them slowly and stir frequently for the first 2 minutes.
Storing Tips for the Recipe
- The Pasta Problem: Leftover pasta absorbs liquid like a sponge. By the next day, you will have “Lasagna Stew” with very little broth.
- Reheating: Add ½ cup of water or broth to the pot when reheating leftovers to loosen it back up.
- Freezing: Freeze the soup base without the pasta. When ready to eat, boil the soup and add fresh noodles then.
Conclusion
One Pot Lasagna Soup is the hack you didn’t know you needed. It satisfies the deepest cravings for Italian comfort food without the hours of assembly and baking. It is messy, cheesy, savory, and exactly what you want to eat while wearing sweatpants on a cold night.
Ready to simmer? Break those noodles! If you try this recipe, please leave a star rating below and let us know: spicy sausage or mild? Don’t forget to subscribe to our newsletter for more 30-minute miracles.
FAQs
Q: Can I use jarred marinara instead of crushed tomatoes?
A: Yes. Swap the crushed tomatoes and tomato paste for a 24oz jar of your favorite marinara sauce. It will be slightly sweeter.
Q: Can I use cottage cheese instead of ricotta?
A: Yes, cottage cheese works well in the topping mixture and adds extra protein, though the texture will be slightly curder and less creamy.
Q: How do I break the noodles without making a mess?
A: Wrap the noodles in a clean kitchen towel before snapping them. This keeps the shards from flying all over your kitchen floor.
Leave a Reply